This warming Berry Breakfast Crumble tastes just as good as the dessert version but is made nutritious with a nut-seed-oats topping and a gooey chia-berry filling. The perfect make-ahead breakfast option for the colder months and delicious with a dollop of creamy yogurt on top. Serve hot or cold.
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Why You’ll Love This Recipe
- Warm and fruity: The juicy, warm berries and golden oat topping feel like comfort food, but it’s still light and wholesome enough for breakfast.
- Quick and easy: Just stir, layer, and bake. No fancy steps or equipment needed.
- Freezer-friendly ingredients: Uses pantry staples and frozen fruit, so you can make it anytime.
- Naturally sweetened: Maple syrup and fruit bring just the right amount of sweetness without being overly sugary.
- Great for sharing: Serve it at brunch or meal prep it for the week.
Ingredients You’ll Need
This recipe is super easy to follow and comes together with simple ingredients you might already have at home. Scroll to the recipe card at the bottom for exact amounts and full details.
- Frozen mixed berries (or just blueberries)
- Chia seeds
- Rolled oats
- Peanut butter
- Maple syrup
- Mixed seeds (like pumpkin or sunflower)
- Salt
- Unsweetened plant-based milk
Instructions
Follow these easy steps to put together your Berry Breakfast Crumble. For exact measurements and baking times, check the recipe card below.
Step One: Preheat your oven and add the frozen berries to a baking dish. Sprinkle with chia seeds and lightly sweeten if needed.
Step Two: In a food processor, mix together the oats, peanut butter, maple syrup, seeds, salt, and plant-based milk until everything is well combined.
Step Three: Drop spoonfuls or chunks of the oat mixture evenly over the berries. It doesn’t need to fully cover the fruit.
Step Four: Bake until the topping is golden and the berries are bubbling underneath.
Step Five: Let it cool slightly before serving. It’s great on its own or with yogurt on top.
Substitutions & Variations
- Mixed berries can be replaced with just blueberries, strawberries, or any frozen fruit you have on hand.
- For a nut-free version, use sunflower or pumpkin seed butter or tahini in place of peanut butter.
- Maple syrup can be swapped out for honey (if you’re not vegan), agave, or even date syrup.
- Add more texture by mixing in chopped nuts like almonds or walnuts.
Storage
Leftovers keep really well – just pop any extras into an airtight container and store in the fridge for up to 4 days. I like to reheat mine in the microwave for about 30 seconds or warm it in the oven to get the topping a little crisp again.
Expert Tips
Use frozen berries straight from the freezer – they hold their shape and create a jammy base as they bake.
FAQ
Yes if you are lucky enough to have a heap of fresh berries you can certainly use them. Just keep an eye on the bake time since they’ll release a little less liquid than frozen ones.
Rolled oats are perfect here – they give the topping a nice chewy texture. Quick oats can work in a pinch, but the crumble won’t be quite as hearty (note – do not use 1 minute or instant oats).
More Recipes
If you loved this, you might also enjoy Blueberry Baked Oats, Blueberry Overnight Oats, or Spiced Chia Porridge with Blueberry Compote.
Hope you love this Berry Breakfast Crumble as much as I do. It’s one of those recipes that’s just easy and hits the spot every time. If you make it, let me know how it goes in the comments – or send it to a friend! And if you share it on Instagram @glowdiaries___ , tag me so I can see. I always get excited when you try these!
Berry Breakfast Crumble
Ingredients
Berry Base
- 16 oz frozen mixed berries 500g
- 2 tsp chia seeds
Sticky Oat Crumble
- 2 cups rolled oats 180g
- 3 heaped tablespoons peanut butter
- 4 tbsp maple syrup 80g
- 3 tbsp mixed seeds 30g (pumpkin seeds, sunflower seeds, etc.)
- pinch of salt
- 2 tbsp unsweetened plant-based milk 30ml (plus a splash more if needed)
Instructions
- Preheat oven to 350°F (180°C).
- Add frozen berries to an 8×8-inch (20cm) baking dish. Sprinkle with chia seeds and sweeten lightly with maple syrup if your berries are tart.
- In a mixing bowl, stir together oats, nut butter, maple syrup, seeds, salt, and plant milk. The mixture should be sticky and hold together.
- Use your hands or a spoon to drop chunks of the oat mixture evenly over the berries — it doesn’t need to fully cover them.
- Bake for 35–40 minutes or until the topping is golden and crisp.
- Let cool slightly, then serve with a dollop of yogurt.
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